This Crock Pot Street Corn Dip combines the irresistible flavors of elote with the ease and convenience of a slow cooker. With just a handful of simple ingredients and a few hours of slow cooking, you'll have a creamy, cheesy, and slightly spicy dip perfect for dipping your favorite chips or toasted baguette slices.
Mexican street corn, or "elote," is a popular Mexican street food made with a combination of juicy corn on the cob smothered in a blend of creamy mayo, tangy lime juice, and sprinkled generously with crumbly cotija cheese. The mix of sweet, savory, and slightly smoky notes is enhanced by a dusting of chili powder or Tajin seasoning, adding a smoky kick to each bite.
This iconic Mexican street food can also be enjoyed in dip form with the help of your slow cooker! Elote dip is a creamy spin-off that consists of cream cheese, southwestern corn, pepper jack cheese, sour cream, garlic, and cilantro, creating a rich and flavorful base. It's then seasoned with Tajin, a chili-lime seasoning, which infuses the dish with a hint of spice that rounds it out perfectly.
The crock pot is a game-changer when it comes to making dips. Its low and slow cooking method allows all the flavors to come together beautifully, creating a creamy and velvety texture. The gentle heat ensures that the cheese melts evenly, the corn becomes tender, and the spices infuse throughout the dip, which is hard to achieve with other cooking methods.
Mexican street corn dip is the ideal appetizer for casual gatherings, backyard barbecues, potluck parties, or even game-day festivities. Serve it with a selection of tortilla chips for that classic Mexican flair, or offer crunchy vegetable sticks like carrot and cucumber for a refreshing twist. Sliced baguette or pita chips also complement the creamy dip perfectly. No matter the occasion, crock pot street corn dip will add a burst of flavor and fun to any spread!
Why You'll Love This Recipe Slow Cooker Mexican Street Corn Dip
- This easy recipe captures the flavors of Mexican street corn, transforming it into a creamy and indulgent dip that's perfect for sharing with friends and family. It will be one of your favorite easy appetizers for game day or your next Cinco de Mayo party.
- The combination of tangy cotija cheese, zesty Tajin seasoning, and the creaminess of pepper jack cheese and cream cheese creates a perfect blend of flavors that will go quickly at any party.
- The convenience of using a crock pot means minimal effort for you while the dip cooks and brings the flavors together low and slow.
- From crispy tortilla chips to refreshing vegetable sticks and toasted baguettes, this dip can be served with a variety of food vehicles, making it a fantastic Mexican corn dip recipe for everyone.
Ingredients You'll Need
- Cream Cheese - Serves as the rich and creamy base for the dip, adding a velvety texture that perfectly binds all the other ingredients together.
- Southwestern Corn - Brings a pop of sweetness and vibrant color to the dip, infusing it with the authentic flavors of elote. Also, known as fiesta corn, depending on the brand.
- Pepper Jack Cheese - Contributes a delightful kick of heat and enhances the overall cheesiness.
- Sour Cream - Lends a tangy note to the dip, balancing the richness of the cream cheese and providing a deliciously smooth texture.
- Minced Garlic - Brings a savory depth of flavor to the dip, complementing the sweetness of the corn.
- Tajin - Infuses the dip with a zesty and mildly spicy element, replicating the signature taste of authentic Mexican street corn.
- Fresh Cilantro - Adds freshness and a hint of herb flavor, enhancing the dip's overall brightness.
- Cotija Cheese - This crumbly cheese provides a salty and nutty finish that beautifully complements the other flavors in the dish.
How To Make Mexican Street Corn Dip In The Crock Pot
Assemble the ingredients: To a 6-quart slow cooker, add the cream cheese, corn, pepper jack cheese, sour cream, minced garlic, tajin, and cilantro. Stir to combine.
Cover and cook: Add the lid to the top and cook on LOW for 2-3 hours, stirring only once halfway through the cooking time.
Garnish and serve: Once finished cooking, stir once again and top with crumbled cotija cheese and chopped cilantro. Serve with chips, baguettes, or your favorite serving vehicle.
- Make sure the canned corn is fully drained before adding it to the crock pot to ensure the dip does not get watery.
- Stirring the dip once halfway through the cooking process ensures that all the ingredients are evenly distributed and prevents any clumping or uneven melting of the cheese.
- To avoid any potential curdling of the dairy ingredients, remember to cook the dip on the low setting in the crock pot, as the high heat may cause separation.
- Don't forget to garnish the hot corn dip with additional chopped cilantro just before serving, as this will add a pop of color, flavor, and freshness.
- For a smoky twist, grill fresh corn on the cob until charred, then cut the corn kernels off to replace the canned southwestern corn.
- Experiment with different types of cheese. Some of my favorites are sharp cheddar, queso fresco, Mexican crema, or even creamy feta cheese to create unique flavor profiles that cater to your taste preferences.
- Add a touch of sweetness by incorporating a small amount of honey or maple syrup, balancing the tangy and spicy elements with a hint of natural sweetness.
- Stir in a dollop of mayonnaise, which complements the cream cheese and sour cream, making it even more smooth and authentic.
- Mix in finely diced bell peppers, red onion, fresh herbs, or jalapeno peppers, adding a crunchy texture and a burst of color to the dip.
- Add cooked and crumbled bacon or chorizo, providing a savory, meaty element that pairs wonderfully with the creamy base.
Storing & Freezing
Storing: Transfer any leftovers into an airtight container. Refrigerate for up to 3-4 days.
Freezing: Place the cooled dip into a freezer-safe container, ensuring there's some space at the top to allow for expansion during freezing. The frozen dip can last for up to 2-3 months. To reheat, thaw it in the refrigerator overnight. Once fully thawed, reheat it in a microwave-safe dish or on the stovetop over low heat. Stir gently to restore the creamy consistency, and then garnish with cotija cheese and fresh cilantro before serving.
Yes, you can use frozen corn as a substitute for canned southwestern corn. Just make sure to thaw the frozen corn and drain any excess liquid before adding it to the slow cooker.
To make the dip less spicy, reduce the amount of Tajin seasoning or omit it altogether. You can also balance the heat by adding more sour cream or a touch of honey to mellow out the spiciness.
While you can use low-fat or fat-free versions of cream cheese and sour cream, keep in mind that it may slightly alter the dip's texture and creaminess. The result may be less rich and tangy compared to using full-fat dairy products.
More Crock Pot Dip Recipes
- Crock Pot Pizza Dip
- Crock Pot Velveeta Cheese Dip
- Crock Pot Buffalo Chicken Dip
- Crock Pot Spinach Artichoke Dip
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Crock Pot Street Corn Dip
- 2 (8 oz) packages of cream cheese
- 2 (15.5 oz) cans southwestern corn (drained)
- 1 cup pepper jack cheese (shredded)
- ½ cup sour cream
- 2 tsp garlic (minced)
- 2 tsp tajin seasoning
- ¼ cup fresh cilantro (chopped)
- 2 tbsp cotija cheese (crumbled)
- In a 6-quart slow cooker, add cream cheese, corn, pepper jack cheese, sour cream, garlic, tajin, and cilantro.
- Cover and cook on low for 2-3 hours. Stir once halfway through.
- Stir before serving and top with cotija cheese and garnish with cilantro.
- Serve with your favorite chips or a sliced baguette.
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.